Nanjing Confucius Temple Snacks Group is located on the prosperous Qinhuai River. Here, the varieties of fried dried bean curd, spiced braised dried bean curd, spiced tea eggs, turtle eggs, crisp sesame cakes, steamed dumplings, thousand-layer oil cakes and various kinds of soup noodles with various toppings are cheap and good, especially the assorted snacks packed in cages are most popular with consumers.
there are steamed buns, Lamian Noodles, pancakes, scallion cakes, tofu waterlogging, noodle soup dumplings, vegetable bags, sesame seed cakes with butter, sweet bean paste buns, dried chicken noodles, spring rolls, sesame seed cakes, beef soup, steamed dumplings, pressed noodles, crab roe noodles, long fish noodles, beef fried dumpling, braised dried pork, stewed tea eggs and sugar porridge lotus root.
Suzhou Xuanmiaoguan snacks
Suzhou Xuanmiaoguan snacks have a long history and rich snack culture. Xuanmiaoguan Snacks Group is located in Guanqian Street, downtown Suzhou, and it combines Suzhou snacks and snacks in one city. The famous snacks include spiced pork ribs from Wufangzhai, chicken and duck blood soup from Shengmeizhai, lotus root starch dumplings from Xiaotian, fried bean sugar porridge, etc. In addition, there are thousands of steamed buns, various Soviet-style noodles and vegetarian steamed buns from Guanzhenxing noodle restaurant, etc. In addition, there are varieties for people to eat after drinking and drinking: salted cauliflower, pickled coptis head, peeled oil-soaked fruit jade, oil-soaked soybean, sauce snail, oil-soaked stinky tofu, oil-soaked rice cake, baked sweet potato, oil-soaked triangle dumplings, etc., all of which are cheap and good snacks with strong Jiangnan flavor.
stands for (1) plum blossom cake/begonia cake; (2) rice balls; (3) radish cake; (4) triangle package; (5) shrimp roe fish; (6) rose melon seeds; (7) Lu Changxing's Xianggu noodles; (8) Zhu Hongxing stuffy meat noodles; (9) Braised duck noodles in Songhelou; (1) Basket sugar porridge and eight-treasure porridge; (11) Dried honey bean curd; (12) pine nut dumpling candy; (13) collecting mutton; (14) Huang Tianyuan cakes and salted lard cakes; (15) source fried, dumb fried, Shantang Huang Tianyuan fried; (16) Yichangfu steamed stuffed bun and Nanyuan steamed stuffed bun; (17) Green Yang wonton and green Yang crab yellow steamed buns; (18) jujube paste sesame cake; (19) Jasmine tea and Biluochun tea; (2) osmanthus wine brewing; (21) Lu Manuscript Recommended Sauce Meat (the only old brand with the registered trademark of "Lu Manuscript Recommended" in Kangxi period); (22) Yipin Xiang Lu Cai.
Suzhou Snacks
There are many famous snacks in Suzhou, and they taste sweet, soft and crisp. Fried steamed bread with crab shell yellow and tiger's paw twisted with sticks. Melaleuca cake, egg stone coat, pancake fried dough sticks tofu paddle. Scallion oil rolls and scallion oil cakes are affordable and appreciated.
Mushroom dish with bean paste, steamed bread with meat. Go to Liuyilou to buy tight yeast. Be careful when you dip it in the oil. Tea eggs, stir-fried cooked lotus root, large and small wonton and soup packets. High-legged steamed bread with gingerbread is cheap and full.
sesame paste, sugar taro, and white sugar dumplings with oil sauce. Chicken and duck blood soup with bean curd, spring rolls with eight-treasure rice. Glutinous rice has a sandwich, and you can choose your own toppings. Pot dumpling dumplings are delicious, and sweet-scented osmanthus lotus root colored begonia cake.
stinky tofu dried rice balls, turnip cake triangle buns. Honey cake, square cake, strip cake, lard rice cake and sugar rice cake. Tang Tuan Ma Tuan Mao Tuan, double stuffed dumplings pumpkin Tuan. Brew the garden with sweet wine, and win the cake with plum blossom cake.
I sell sugar porridge, but I don't want to run away if I eat it. Red bean dumplings are nutritious, and meat dumplings are salty and delicious. Chicken head rice, lotus seed soup, sugar fried chestnuts and osmanthus fragrance. Jujube mashed sesame cake is a specialty, and marinated bean curd is famous.
Shanghai Town God Temple Snacks
Town God Temple Snacks are an important part of Shanghai snacks. Formed in the late Qing Dynasty and the early Republic of China, it is located in the commercial center of the old city of Shanghai. Its famous snacks include Nanxiang Xiaolong in Nanxiang Steamed Bread Shop, Baiguo wine-brewed dumplings, eight-treasure rice and sweet wine-brewed in the spring of the garden, heavy oil shortcake in Lakeside Dim Sum Shop, jujube paste shortcake and three-silk eyebrows shortcake in Lvlang Restaurant. In addition, there are many special snacks, such as: fried steamed bread, Nanxiang Steamed Bun, Sanxian Small Wonton, Seafood Wonton, Crab Shell Yellow, Gluten Louvre, Bad Snail and Braised Squid. What consumers like most is: soup dumplings, louvers and oil noodles, which are the "three main parts" that people like most.
Changsha Huogong Snacks
Changsha Huogong Snacks Group was founded in 1747 and rebuilt in 1941. It concentrates on snacks from all over Hunan, and has a strong local flavor. Its special snacks include stinky tofu from second father Jiang, steamed dumplings from Zhang Guisheng, fairy rice from Li Ziquan, pig's blood from Hu Guiying, braised hoof flowers from Deng Chunxiang, rice noodles from Luo San, triangular tofu and steamed horns. At present, on the basis of inheriting the tradition, Huogong snacks develop new products and form a series.
The main varieties are glutinous rice zongzi, sesame toffee, Liuyang fennel cake, Liuyang douchi, Xiangbin spring rolls and so on.
Beijing-style snacks
Beijing snacks are a Beijing feature that Beijingers talk about. Apart from the cultural buildings such as the Forbidden City and the Summer Palace, it is probably the most attractive Beijing snack. Some snacks in Beijing that have continued to this day have been circulated for nearly a thousand years. As the capital of Beijing, there have been rulers of different nationalities, so Beijing snacks have been integrated with the characteristics of Han, Hui and Manchu nationalities as well as the characteristics of court flavor. In the way of snack cooking, it is fried, fried, roasted and branded. Shu Yi summed up Beijing snacks in four words: "Snacks are righteous".
Beijing snacks can be referred to as follows: pea yellow, bean juice, inby, fried tripe, donkey rolling, Aiwowo, fried liver, fried enema, white water sheep head, tea soup, rice as honey, Saqima, griddle duck head ... In the past, snacks were basically handed down by the family, each with its own unique flavor, and the font size was also the naming method of adding surnames to foods, such as fried tripe feng and sheep head. However, after the founding of the People's Republic of China, these individual craftsmen could not survive in the socialist environment, and basically died out through public-private partnerships or mergers. At present, the more orthodox snacks are Nanlaishun, Huguo Temple, Beihai Fangshan and niujie Muslim Snack Supermarket.
Bibliography of Beijing snacks: Yan Dou's Miscellaneous Poems on Small Foods and Food Miscellaneous Poems in the Old Capital.
There are also: inby, honey twist, Pea Yellow, Aiwowo, Fried Liver and Fried Belly, Bean Juice, Donkey Rolling, and Sugar-Coated Berry.
Chengdu street snacks
"maocai" is a special dish in Chengdu. If you think this is a dish, you are all wet. It's just a practice. The dish cooked in this way is called "maocai". The word "Mao" is a verb here. Prepare a pot of spicy and delicious soup, and put the dishes in a bamboo spoon, which is usually one serving. Cook it in a pot, then put it in a bowl and scoop a spoonful of soup. Maocai's raw materials are unlimited, which is similar to a string of incense. Anything can be taken and served. There are good meat and vegetables, but it is said that maocai is too angry to eat often. The difference between maocai and Chuanchuanxiang is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang's pot is estimated that no one dares to scoop it into his mouth with a spoon.
In the farmer's market, in the neighborhood and in the street shops, we often see such a scene: a big soup pot is placed on the honeycomb briquette stove, and the soup inside is steaming. Several long bamboo baskets filled with vegetables and with big tips are immersed in the pot, and a strong fragrance floats away with the wind, attracting passers-by to stop. Some people lit baskets of vegetables on the vegetable shelf with their fingers, and the stall owner put the corresponding vegetables into the bamboo basket. When it was no longer enough, they put the bamboo basket in the boiling soup pot for soaking and cooking. In the meantime, they also lifted the bamboo basket from time to time and put it in the soup until the vegetables were "cooked", and then lifted the bamboo basket and poured the vegetables and some soup into bowls or plastic bags for diners to eat on the spot or take home to enjoy. This is the most common street food in western Sichuan-maocai.
Perhaps you are puzzled by the word "Mao", but in fact, raw and cooked raw materials are cooked (or soaked) in boiling soup. For example, Sichuan's special foods such as pork intestines powder and roast duck are all cooked with meat and vegetable raw materials in boiling soup.
maocai, a unique flavor snack in western Sichuan Plain, has won the favor of the masses with its unique taste and affordable price. Maocai is cheap, spicy and delicious, which can satisfy one's craving and serve meals. Guests can not only order according to their own preferences, but also add seasonings according to their own tastes after the dishes are ready.
Handan famous historical food
Imperial edict crispy fish originated from Zhao family in Handan, and was introduced into the palace by the people in Wei and Jin Dynasties. Zhao Kuangyin, a general of the Five Dynasties and Ten Kingdoms and the Later Zhou Dynasty, occasionally tasted it when he traveled to the North. When he was sent to Jingniang thousands of miles away, the crispy fish of Zhao family left him with the last good memory of Jingniang. In the early years of the Northern Song Dynasty, after Zhao Kuangyin ascended the throne, he put this kind of "crispy fish of Zhao family" into the palace.
authentic imperial edict bone crisp fish is very particular about making, and "seasoning technology", "Cizhou kiln specialty casserole" and "ancestral secret core ingredients" are indispensable. The three complement each other, and the fish made is not only "fresh" but "fragrant", not just "delicious" but "food tonic", and the nutrition is strange. Because the descendants of the imperial edict bone crisp fish suffered a mutiny in the Republic of China, this historical famous food was forgotten by many people.
Kaifeng's special snack
Diyilou steamed stuffed bun
This is a famous Diyilou steamed stuffed bun in Kaifeng since ancient times, which is characterized by its thin skin and fresh stuffing, and belongs to soup dumplings. The skin is not steamed on fermented noodles, just like dumpling skin, but it is smooth and the filling is fresh and delicate. With mature vinegar, the taste is more unique.
Ma Yuxing's "Bucket Chicken"
Bucket Chicken is a special dish in Kaifeng, which is made of local high-quality hen and simmered with century-old soup. Golden color, fat but not greasy, fresh and crisp. "Ma Yuxing" is a famous traditional food store in Kaifeng, and its full name is "Muslim Ma Yuxing Chicken and Duck Shop". At first, in the third year of Tongzhi in Qing Dynasty (1864), Ma Yongling set up a shop in the southeast of Drum Tower, and bucket chicken was one of its main varieties.
"Ma Yuxing" bucket chicken is round and perfect in shape, light yellow in color, oily and bright, fat but not greasy, salty and tender, slightly fragrant, and has become a must-have dish at Kaifeng reception. Roast chicken was called "fried chicken" in the Northern Song Dynasty. Tang, that is, the meaning of roasting. During the Northern Song Dynasty, there were many famous shops in Tokyo (Kaifeng) that operated fried chicken, competing with each other, and the production technology was extremely high.
Three Fresh Lotus Crisp
Three Fresh Lotus Crisp is a famous traditional cake in Kaifeng, which looks like a budding lotus, and tastes fragrant, crisp and delicious. Sanxian Lotus Crisp is made of refined powder, sugar, eggs, lard and flour according to the distribution ratio. The stuffing is made of jujube paste, hawthorn cake, honey and essence, and the dough is used to wrap the stuffing into high piles and round blanks. Finally, the stuffing is exposed three times with a knife, and the eggs are peeled and baked in the furnace. After refined processing, Sanxian Lotus Crisp is elegant and lifelike in color and vivid in image. Eating it makes people feel relaxed and happy, and it has a great feeling of swallowing fairy fruit.
spiced rabbit meat
When it comes to the spiced rabbit meat in Kaifeng, many foreigners will be full of praise. Spiced rabbit meat is unique in technology and well marinated. Generally, rabbits weighing more than 1.5 kg are selected for production. First, cut the rabbit open, peel it to remove its internal organs, air-dry it for seven days, soak it in cold water, then chop it into pieces, rinse it with boiling water, and put it into the pot in layers. When placed, leave a round hole in the middle, then mix the auxiliary materials such as pepper, anise, fennel, Amomum villosum, apple, cardamom, clove, crystal sugar, flour paste and white sugar in proportion, put them in the round hole, add the soup stock, cook them with strong fire for one hour, then cook them with slow fire for one hour, and then take them out after cooling. The finished product is fragrant, has no grassy smell, and is salty, crispy and long-lasting.
set of four treasures in Kaifeng
set of four treasures is a traditional dish in Kaifeng, which can be called "a must of Henan cuisine". "Set of Four Treasures" is absolutely a combination of the four flavors of chicken, duck, pigeon and quail, which are rich, fragrant, fresh and wild. Four whole birds are set in layers, all of which are complete without a bone. Every time a few dishes are served at a banquet, this dish is served in a blue-and-white porcelain soup basin, and the whole duck floating in the soup is displayed in front of the diners. Its color is bright and mellow. After eating the first layer of delicious duck, a fragrant whole chicken comes into view; After the chicken was eaten, the delicious whole pigeon appeared again, and finally a quail with a complete body was revealed in the pigeon's stomach, which was filled with diced sea cucumber, shredded mushrooms and magnolia slices. A dish has a variety of flavors, not fat or greasy, refreshing and delicious, and has a long aftertaste. The set of four treasures belongs to the yamen school, with exquisite production, exquisite color, flavor and shape, labor-consuming and time-consuming, but the technology is not good enough, and the temperature is not good enough. The most complicated thing is to remove bones and concentrate on them, just like artistic carving. With the neck opening, the bones are removed one by one, and the original shape remains the same. In some places, although the skin is as thin as paper, it still needs to be filled with water. After deboning, the four birds are put on their bodies and legs to become a whole. Set of four treasures was founded by Chen Yongxiang, a famous chef in Kaifeng in the late Qing Dynasty. Chen once hosted a "royal meal" for Empress Dowager Cixi. There are more than 3 kinds of famous dishes in the Chen family, and "Set of Four Treasures" is a pearl of them. At present, Chen Jing and his three brothers inherit their ancestral business and carry this dish forward.
Baked noodles with carp
"Baked noodles with fish in Kaifeng" is one of the traditional delicacies in Kaifeng, enjoying a long reputation. Baked noodles are also called Longxu Noodles. According to Dream Record, in the Ming and Qing Dynasties, the second day of the second lunar month in Kaifeng was called "the dragon looked up", and "the banquet guests ate Longxu Noodles, and the festival ceremony sent noodles". At that time, Longxu Noodles was produced. It's just boiled in water, and then it's baked. Therefore, it is called "baked noodles".
Carp Baked Noodles is a traditional dish in Kaifeng, which is made from two famous dishes: "Fried Fish in Sweet and Sour" and "Baked Longxu Noodles". Legend has it that Empress Dowager Cixi stayed in Kaifeng when she fled in the Qing Dynasty, and the famous chef in Kaifeng paid tribute to "sweet and sour fried fish" and "baked noodles". After seeing this, Cixi said on a whim that the carp was lying on the plate, probably asleep, and should be covered with a quilt to avoid catching cold. Then chopsticks were used to cover the fish with "baked noodles", and "carp baked noodles" was passed down as a delicacy. It is characterized by bordeaux color, softness, tenderness and fragrance; Baked noodles are as thin as hair, fluffy and crisp.
Carp baked noodles are strict in material selection and fine in production. It is carp (weighing about one catty) produced from the Yellow River from Heigangkou in Kaifeng to Dongtou in Lankao. This kind of fish is pure, delicious and tender. After preliminary processing, the carp are corrugated on both sides and fried thoroughly in a hot oil pan; Add sugar, vinegar, ginger juice and chopped green onion.
Chrysanthemum Hotpot
Chrysanthemum Hotpot prevailed in the court of the late Qing Dynasty and was introduced to Kaifeng for nearly a hundred years. Because the city flower in Kaifeng is chrysanthemum, the source of raw materials is unique. It is mainly fresh fish (there are differences between "four raw" and "eight raw"). Add chicken soup to the hot pot and bring it to a boil. Wash the petals of Chrysanthemum morifolium, tear them into shreds and sprinkle them into the soup. After the fragrance of chrysanthemum permeates into the soup, the raw meat slices and raw chicken slices are cooked in the pot and dipped in the juice, which is fragrant and has a unique flavor and is regarded as the top product in the hot pot family.
dajingzao
dajingzao is a traditional famous product of Kaifeng cakes, which is well known. Dajing jujube was called "Polygonum multiflorum" in ancient times. It was made from high-quality glutinous rice, powdered sugar, maltose and vegetable oil through several processes, such as blank-making, frying, pulping and mixing powdered sugar. The finished product is cylindrical, golden yellow, covered with white sugar, full in appearance, moderately expanded, and the internal structure is silk mesh, without cavities and hard hearts. It is crispy and delicious, melts in the mouth and is rich in nutrition. It is a delicious cake suitable for all ages.
Huimian Noodles
There are many medicines that are good for you to use the excellent sheep bone soup with Lycium barbarum and Adenophora adenophora!
sesame wings in the middle
When you arrive in Kaifeng, you should eat authentic Henan cuisine-it's thousands here.